{"id":11771,"date":"2015-08-22T13:37:51","date_gmt":"2015-08-22T18:37:51","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=11771"},"modified":"2015-08-22T13:37:51","modified_gmt":"2015-08-22T18:37:51","slug":"gewurztraminer-coconut-curry-soup-from-zugibe-vineyards","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2015\/08\/22\/gewurztraminer-coconut-curry-soup-from-zugibe-vineyards\/","title":{"rendered":"Gew\u00fcrztraminer Coconut Curry Soup from Zugibe Vineyards"},"content":{"rendered":"
\"Zugibe<\/a>

Zugibe Vineyards, Finger Lakes, NY<\/p><\/div>\n

After the Wine Bloggers Conference in Corning, New York, we spent a few extra days visiting more wineries in the Finger Lakes\u2019 region. In the earlier years of Wine Trail Traveler we had visited numerous wineries in the area; however, since then many new wineries have opened. Over the next few weeks we\u2019ll be writing about each individual winery.<\/p>\n

Below is a recipe from Zugibe Vineyards, a winery owned and operated by three brothers. The winery has just added a professional kitchen, so be sure to take a look at the selection of offerings when visiting the Zugibe tasting room. Watch for our article about the winery coming up soon!<\/p>\n

Many thanks to the Brendan Zugibe for the recipe.<\/p>\n

Cheers!
\nKathy<\/p>\n

Gew\u00fcrztraminer Coconut Curry Soup<\/strong><\/p>\n

Makes 4 cups<\/p>\n

This version of a Thai curry soup finishes with a perfectly balanced marriage of flavors, and not overly spicy like some can be (add more heat if you wish). We have adapted this recipe to pair seamlessly with the layers of flavors and spice that Gewurztraminer wines normally exhibit.<\/p>\n

\u00bc C Cream of Coconut
\n1 Can (13.5 oz) Coconut Milk
\n2 C Chicken Stock (not broth)
\n\u00bd C Gew\u00fcrztraminer wine
\n1 tsp Salt
\n\u00bd tsp Onion Powder
\n\u00bd tsp Garlic Powder
\n\u00bd tsp Ginger
\n\u00bc tsp Curry
\n1\/8 tsp ground Thai chili pepper (double if you like spicy)
\nJuice of one lime
\n1 Bunch Cilantro Leaves (no stems), coarsely chopped<\/p>\n

    \n
  1. Combine everything except the cilantro into a medium saucepan in the order of ingredients listed (the coconut cream is thick so this helps to wash it all into the soup).<\/li>\n
  2. Bring soup to a boil, cover, then reduce to a simmer on medium-low heat. Simmer for 25-30 minutes and remove from heat.<\/li>\n
  3. Stir in the cilantro, cover, and let sit for 5 minutes before serving.<\/li>\n<\/ol>\n

    Enjoy with a glass of chilled Gewurztraminer.<\/p>\n

    Recipe provided by Zugibe Vineyards<\/a>.<\/p>\n